commercial kitchen equipment | the principle of choosing

1. The principle of hygiene.

Commercial kitchen equipment must have the ability to resist pollution, especially to prevent the contamination of food such as cockroaches, mice, ants, etc., in order to ensure the inherent quality of the entire kitchen utensils. At present, some commercial cabinets on the market have been sealed with anti-smashing strips. This technology can effectively prevent food from being contaminated.

2, the principle of fire prevention.

The kitchen is the only area in modern homes that uses open flames. The fire retardant ability of materials determines the safety of kitchen utensils and even the family, especially the fireproof ability of the surface of commercial kitchen equipment. It is also an important criterion for selecting kitchen utensils. Therefore, the kitchen surface materials produced by the regular commercial kitchen manufacturers are all made of non-combustible and flame-retardant materials.

3. The principle of convenience.

There is a reasonable process for the operation in the commercial kitchen. Therefore, in the design of commercial kitchen utensils, it is very important to design the arrangement of each part according to the correct process. Then the height of the cooktop, the position of the cabinet, etc., directly affect the ease of use. Therefore, choose commercial kitchen appliances that are ergonomic and kitchen operating procedures.

4, the principle of beauty.

Commercial kitchen equipment not only requires styling and color, but also has a long-lasting nature. Therefore, it requires easy anti-pollution and good cleaning performance. This requires the surface material to have good resistance to oil stains and smoke fumes, so that the kitchen utensils can Keep the surface clean as new for a long time.